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Right now we are in the middle of asparagus season and I have certainly been taking advantage of it, picking up several bundles of it each week. Not too long ago I came across the idea of topping a popover with things and I was thinking that an asparagus popover would be a great way to try out the new idea. A popover is a light hollow roll, similar to a yorkshire pudding , that is made with an egg batter that is baked at a high temperature and when it bakes the batter puffs up "popping over" the top of the baking dish. Popovers are normally made in a muffin pan but you can also make them as single large one as I have done here and this allows you to get more toppings on. Since the asparagus seemed kind of lonely on the popover all by itself, I invited double smoked bacon, leeks and cheese as well and turned it into a party!

It turns out that popovers are super easy to make! You pretty much just mix the simple batter, pour it into the hot pan, top it with the toppings and bake it. In under 20 minutes your popover is done and ready to eat! My first attempt at a topped popover, the asparagus and double smoked bacon popover, turned out amazingly well! I really like the light and fluffy texture of the popover and this particular flavour combination of toppings was spectacular! I imagine that this popover would also work well with wild leeks if they were available.

I am definitely taken by the idea of popovers right now! You could top them with pretty much anything and I could easily see them working with sweet toppings as well as savoury and they would work as a breakfast, lunch, dinner or even a snack. I can't wait to experiment with some more popover ideas!

Top the popover with a fried egg to turn it into more of a light meal.

Every Friday, I share my favorite food finds in a series called Food Fetish Friday. I love this post so much I'm featuring it as part of the roundup (with a link-back and attribution) and I hope you have no objections. It's a pleasure following your creations…

Chris: I actually get the double smoked bacon from a local butcher and it definitely is smokier than regular smoked bacons. I image that he smokes it twice or for longer. I will have to ask the next time that I get some.

Although I LOVE asparagus, my husband doesn't. He's picky, picky. He won't eat broccoli either. I was thinking of making this with one half asparagus & the other half something else. Sort of like you order a pizza. Does anyone have any suggestions for the other half? Maybe green beans or chicken? Cooking for this man is like cooking for a picky child! LOL

I LOVE asparagus, however, my husband doesn't. Nor will he eat broccoli. I was thinking of trying this with one half asparagus & the other half maybe green beans or chicken (any suggestions??) Sort of like a half & half pizza. Does anyone think this could work & again, any suggestions for hubby's side? I swear, it's like cooking for a picky child sometimes!! LOL

Scarlett: It really is like a pizza and the topping choices are near limitless! Some sauted zucchini would go well with the bacon and is in season right now. Otherwise you could run with the pizza idea and use pepperoni or maybe even some buffalo chicken and blue cheese. Enjoy!

Kevin, I always like your recipes and love your pics. I featured this one on my Friday Five - Smoked addition over @ Feed Your Soul Too - http://www.feedyoursoul2.com/2013/07/friday-five-smoked-addition.html

Chris Scrappin and Stampin in Texas: You should be able to use any pan that is safe in the oven at 425F. I like the cast iron pan for this because it can handle the heat and it's 'no stick' properties. Enjoy!

I made this last week as a way to try something new with my asparagus from the garden. It was great! Thanks for sharing such a great recipe. I will be making this one for again and again. I did make a few changes along the way. I added some water to the pan when frying the bacon to make it plump up, and I didn't have the right kind of cheese on hand, so I subbed with mozzarella.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.